Potatoes Au Gratin

Potatoes au gratin makes the proper potato facet dish for Sunday supper or as a make-ahead vacation facet dish! Layers of potatoes and onions are baked in a wealthy, tacky sauce till bubbly and golden brown.

This Potatoes au Gratin recipe makes simple tacky potatoes, much like scalloped potatoes however loaded with wealthy tacky taste. They’re the proper vacation dish subsequent to a baked ham and even a Roast Beef Tenderloin or pork tenderloin!

Taste: Creamy, tacky, and comforting with a golden, barely crispy prime that makes each chew irresistible.
Really helpful Instruments: To save lots of time on prep and make even and skinny potato and onion slices, use a mandoline or the facet of a box grater.
Finances Tip: You possibly can swap Gruyère for provolone or Swiss and nonetheless get that melty, flavorful goodness.
Time-Saving Tip: Should you’re brief on time, verify the recipe notes under to scale back cooking time.

potatoes , cheese , milk , onion , flour , butter, mustard powder , salt and pepper with labels to make Potatoes Au Gratin

So what’s the distinction between scalloped potatoes and au gratin potatoes? They’re each very related, containing potatoes (and sometimes onions) baked in a creamy sauce. Au Gratin is outlined as coated with breadcrumbs or cheese, scalloped refers to “bake with milk or a sauce”.

Within the case of this recipe, the distinction is the cheese. That being mentioned, the time period scalloped potatoes remains to be typically used if there’s cheese inside the dish!

The Finest Sort of Potato to Use for Potatoes au Gratin

Similar to when making scalloped potatoes, the greatest potatoes for gratin are red-skinned or Yukon gold potatoes. These two waxy potatoes can maintain their form nicely, and since they’re thin-skinned, they don’t require peeling (further bonus!).

Whereas russet potatoes or baking potatoes style good, they’re extra starchy. They don’t maintain their form as nicely, and the dish can change into mushy; they’re extra suited to mashed potatoes.

Cheese for Potatoes au Gratin

What’s the greatest cheese for potatoes au gratin? When making Gratin potatoes, select cheeses which have a lot of daring flavors. Our prime decisions are varieties with a sharper taste, together with sharp cheddar and Gruyere.

Gruyere cheese provides a wealthy taste to au gratin potatoes that actually can’t be matched; if you may get it, I extremely advocate that you simply do! If Gruyere isn’t obtainable, use provolone or Swiss for the same taste!

Sliced potatoes and onions for potatoes au gratin

Easy methods to Make Potatoes Au Gratin

Potatoes Au Gratin has tender potatoes in a creamy, tacky sauce for a dish that everybody loves.

Prep: Thinly slice the potatoes and onions.
Assemble: Stack the potato slices and onions in little piles after which stand them on their sides within the casserole dish.
Sauce: Cook dinner the cheese sauce in a saucepan over medium warmth till easy and creamy (full recipe under), then pour it over the potato and onion slices.
Bake: Bake till the potatoes are tender and the sauce is bubbly.

a skillet with butter making cheese sauce for au gratin potatoes

Pre-shredded cheese will work on this recipe; nevertheless, the sauce can be smoother should you shred cheese from a block.
If swapping the cheese, be sure you use varieties which have daring flavors.
For a faster model, layer potatoes and onions, cowl, and microwave 10 minutes. Add cheese sauce and bake 45–55 minutes as directed. Simply as scrumptious, however somewhat faster!
Make as much as 24 hours forward. Maintain potatoes coated in sauce, cowl tightly, and refrigerate. Carry to room temperature earlier than baking, and add 10–20 minutes to the bake time.
Whereas we regularly eat these as a facet, I typically embody leftover ham earlier than baking and serve it as a predominant.

Second Day Servings

Leftover potatoes au gratin will hold within the fridge for as much as 4 days. Let it cool utterly, then cowl tightly with plastic wrap, or switch to an hermetic container earlier than refrigerating.
To freeze, permit it to chill utterly and wrap the dish nicely with each plastic wrap and aluminum foil, or portion it into freezer-safe containers. It is going to hold for as much as 2 months within the freezer.
For greatest outcomes, thaw in a single day within the fridge earlier than reheating. Reheat coated within the oven at 350°F till scorching all through (about 20 to half-hour), eradicating the duvet close to the tip to crisp up the highest once more.
Keep away from microwaving frozen potatoes, as it might make the sauce grainy and the potatoes watery.

Extra Vacation Facet Dishes

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook dinner Time 1 hour 30 minutes

Cool Time 15 minutes

Whole Time 2 hours 5 minutes

Preheat oven to 400°F.
Wash potatoes and slice into ⅛” skinny slices. Slice onion as thinly as attainable.
Season the potatoes and onions with ½ teaspoon of salt and ¼ teaspoon of pepper. Toss nicely to evenly coat. Layer potatoes and onions into little stacks. Place stacks on their facet in a greased 2.5QT to 3QT casserole dish.
In a saucepan, soften butter and flour and cook dinner for two to three minutes. Add mustard powder, ¼ teaspoon salt, ¼ teaspoon pepper, and milk. Whisk over medium warmth till thick and bubbly. Take away from warmth and stir in cheeses till melted.
Pour the cheese sauce over the potatoes, gently separating the stacks to permit the sauce to seep between the layers. Cowl with foil (sprayed with cooking spray) and bake for 60 minutes.
Take away foil and bake an extra 20 to half-hour or till calmly browned and potatoes are cooked. Cool quarter-hour earlier than serving.

Slice potatoes as thinly as attainable.
Shred your individual cheese from a block for the perfect outcomes. Contemporary herbs (akin to thyme or rosemary) and garlic will be added to the sauce if desired.
To scale back baking time, wrap a microwave-safe casserole dish in plastic wrap earlier than including the cheese sauce and microwave on full energy for about 10 minutes (watch out, it will likely be scorching when eradicating the plastic wrap). Add the cheese sauce and bake as directed for about 45-55 minutes.
Further cheese (cheddar or parmesan) will be sprinkled on prime as soon as the foil is eliminated if desired.
Retailer leftovers in an hermetic container for as much as 4 days. Reheat within the oven or the microwave.

Vitamin data offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Facet Dish

Delicacies American, French

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